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Milly's Summer Catalogue

Spiced Lamb Pita Breads from The Cafe

As featured on Tuesday the 7th of May's Show


500g minced lamb
1 onion, very finely chopped
2 garlic cloves, finely chopped
1 Tsp flat-leaf parsley, chopped
50g pine nuts, toasted and ground
1tsp lemon juice
4 pitta breads
Olive oil
Cardamom seeds from 3 pods
1 tsp coriander seeds
1 tsp cumin seeds
2 cloves
1 tsp ground allspice
1/2 tsp ground black pepper
1/2 tsp ground cinnamon
Freshly grated nutmeg a pinch
1/2 tsp chilli powder
2 tomatoes
1 red onion
1 lemon
Black olives


To make the baharat spice, grind the cardamom, coriander and cumin seeds and the cloves to a powder in a pestle and mortar or spice grinder. Tip into a bowl and mix in the remaining spices. Store in a jar until needed. Put the minced lamb into a bowl and add the onion, garlic, season and add 2 tsp of the baharat spice, the parsley, pine nuts and lemon juice. Mix well and use your hands.
Slice the pitta breads open and divide the lamb mixture between them, flattening the mixture, close the pittas and push down so that the meat is fully covered by the bread. Heat a griddle pan over a medium heat and add the oil. Gently fry the pitta sandwiches on both sides until the pitta is nicely toasted and the meat inside is cooked through. Serve with a simple salad.